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Wienerschnitzel Restaurant
Fast food hot dog restaurant franchise.
| 2010 | Dog Days | franchise |
| 2009 | World's Largest Hot Dog Chain | franchise |
| 2009 | Wienerschnitzel Seeks Franchisee | franchise |
| 2001 | Wienerschnitzel: The World's Largest Hot Dog Fast Food Chain Has Opportunities | www |
| Title | Author | Description | |
|---|---|---|---|
The Restaurant Start-Up Guide | Peter Rainsford and David H. Bangs | A 12 month plan for successfully starting a restaurant.The all new edition of The Restaurant Start Up Guide focuses on what to do and when to do it advice for preparing to open a restaurant. This preliminary planner is an indispensable resource for anyone who is thinking of opening a restaurant. Complete with resources, timelines, sample financials, facilities checklists, and more, the would be restaurateur can be up and running in 12 months. | |
Running a Restaurant For Dummies (For Dummies (Business & Personal Finance)) | Michael Garvey, Andrew G. Dismore and Heather H. Dismore | The easy way to successfully run a profitable restaurantMillions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the houseDetermining whether to rent or buy restaurant propertyUpdated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom lineThe latest and greatest marketing and publicity options in a social-media worldManaging and retaining key staffNew and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planningRunning a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants. | |
Running a Restaurant For Dummies | Michael Garvey, Heather Dismore and Andrew Dismore | Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you’ll find all the advice you need to start and run a successful restaurant.Even if you don’t know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed:Put your ideas on paper with a realistic business planAttract investors to help get the business off the groundBe totally prepared for your grand openingMake sure your business is legal and above boardHire and train a great staffDevelop a delicious menuIf you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more:Designing and theme and a conceptTaking over an existing restaurant or buying into a franchiseStocking and operating a barWorking with partners and other investorsChoose a perfect locationHiring and training an excellent staffPricing menu itemsDesigning the interior of the restaurantPurchasing and managing suppliesMarketing your restaurant to customersIf you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking. | |
Streetwise Restaurant Management: A Comprehensive Guide to Successfully Owning and Running a Restaurant | John James and Dan Baldwin | Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on -- the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year. Streetwise "RM" Restaurant Management walks readers step by step through each aspect of opening and managing a restaurant. The book covers the practical issues faced on a daily basis and offers tips from an experienced restaurateur about the risks and rewards.Operating a restaurant demands creativity and flair, as well as practical know-how. Streetwise "RM" Restaurant Management joins both these aspects and shows readers how to create both front-of-house ambience and back-of-house efficiencies. Coverage includes everything from financing and operations to menu planning and decor.Streetwise "RM" Restaurant Management shows readers how to: -- Select the right location-- Develop the menu-- Cut costs and operate more profitably-- Attain permits and licenses-- Market and promote ideas to generate positive word-of-mouth-- Manage staff | |
Menus for Chez Panisse | Patricia Curtan | Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food, farming, cooking, and dining around the world. In the beginning, Waters saw the beauty and aesthetic of fine printing as a way to communicate at the outset of the diners' experience the care and attention given to the preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant during its early years, while employed as a cook in the Chez Panisse kitchen. Curtan's menus, works of art in their own right, capture the unique spirit of the famous restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus including dinners for special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard with notes about the menus, the artwork, the occasions, and, of course, the food. | |
Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home (Top Secret Recipes) | Todd Wilbur | A brand new restaurant recipe treasury from the wizard of culinary carbon copies. For more than twenty years, Todd Wilbur has been translating his obsession with recreating restaurant favorites at home into a blockbuster bestselling cookbook series. Using everyday ingredients, each of Wilbur's recipes provides step-by-step instructions that even the novice cook can follow-and the delicious results cost just a fraction of what the restaurants charge. With over 100 sensational new recipes, Top Secret Restaurant Recipes 3 unlocks the secrets to: ?Outback Steakhouse Outback Rack ?Chili's Quesadilla Explosion Salad ?Olive Garden Breadsticks ?TGI Friday's Fried Mac & Cheese ?Chili's Firecracker Tilapia ?On the Border Mexican Mojito ?Cracker Barrel Double Chocolate Fudge Coca-Cola Cake And much, much more... | |
Hotel, Restaurant, and Travel Law (Hotel, Restaurant & Travel Law) | Karen Morris, Norman Cournoyer and Anthony Marshall | For students and practicing professionals in hospitality, travel and tourism as well as specialized paralegal work, Hotel, Restaurant and Travel Law: A Preventative Approach, 7th Edition, addresses legal issues confronted by managers in the hotel, restaurant, travel and casino industries. The emphasis is on prevention of legal violations. By reading the book, managers can appreciate and identify what actions and precautions are necessary to avoid, or at least minimize, the number of lawsuits. The book uses the case method, long recognized as a helpful approach to learning the often-complicated discipline of law. Readers will study decisions from actual cases in which hospitality establishments were sued, as well as what legal precedents were cited. | |
Start Your Own Restaurant Business and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business (Start Your Own Restaurant & More) | Jacquelyn Lynn | Make Your Dreams of Owning a Profitable Eatery Come True Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success. | |
Start Your Own Restaurant (and Five Other Food Businesses) (Entrepreneur Magazine's Start Ups) | Entrepreneur Press and Jacquelyn Lynn | Americans spends nearly $175 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management You also get a glossary and an appendix of additional helpful food industry resources. | |
1,000 Restaurant, Bar, and Cafe Graphics: From Signage to Logos and Everything In Between (1000 Series) | Luke Herriott | Restaurants, bars, and cafés are some of the most competitive businesses in the world. Getting the marketing and branding right is essential for survival. This book provides a catalog of creative ideas for getting restaurant graphics right. It offers designers hundreds of inspiring and innovative graphic options for identity, signage, installations, promotions, swag, menus, and more. As with the other books in the 1000 series this book offers designers the ultimate resource to jump-start their creativity for their restaurant industry clients. |
| Tags | foot hotdogs restaurant |
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| Web | wienerschnitzel.com | Type | Franchise |